Zucchini Frittata is a simple, 30 minute, 5 ingredient, vegetarian breakfast, brunch, or dinner frittata recipe that is sure to please!
This. This Zucchini Frittata is one of my favorite dinners. Growing up, my mom made this for dinner along with bran muffins, and it was one of my favorite dinners.
Now, I make this for my kids. My kids claim that they don’t like eggs or zucchini, but they like this frittata.
It’s simple but tasty, and it’s also easy, inexpensive, and filling.
What to serve with frittata
I like to serve this zucchini frittata with muffins. It goes well with my Blueberry Lemon Ricotta Muffins for a delicious breakfast, brunch, or dinner!
How to store frittata
I store leftovers covered in the fridge.
Can you reheat this frittata?
You can! I just reheat it in the microwave.
More zucchini recipes!
More egg recipes!
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Zucchini Frittata
Ingredients
- 4 medium zucchini
- 12 large eggs
- 1/3 cup milk
- Salt and pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 350 F.
- Shred zucchini, and place in a colander.
- Sprinkle with salt, and let zucchini sit for about 15 minutes.
- Squeeze all of the moisture you can out of the zucchini.
- Heat a large skillet (I use a 10.5 inch, 3.5 quart skillet) over medium-low heat.
- Place zucchini in skillet, and let cook for about 1 minute.
- Pour egg mixture over zucchini, and season with salt and pepper.
- Sprinkle cheese over the top.
- Place in oven, and bake for about 20-25 minutes.
Notes
Nutrition
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Comments & Reviews
Sara says
How long will this stay in the fridge?
Kate says
It will keep in the fridge for about 3 days.
Deb says
The egg and zucchini go so well together. I’ve made this many times now, and depending on my mood, add other vegetables along with the zucchini. It’s great as written so you just can’t go wrong with this recipe. ??
Kate says
Thank you! Yes! We like onions and peppers with the zucchini, but it could go well with any number of veggies. Thanks for commenting! =)
Sue Steinacher says
Just made this for brunch today – it was a hit with my husband! I added some sliced, cooked, Italian sweet sausages leftover from last night’s dinner, and a large handful of chopped chives, robustly growing in a south facing window in northern Alaska in mid-winter! I seasoned these and added butter while cooking them in a cast iron pan, which I then added the egg mix to. I only used 4-eggs as it was just the two of us. It came out delicious! Will do this again and continue to vary the veggie components.
Kate says
Yay!! I’m glad that you were able to make it your own. =) One of the things I love about this recipe is that it’s flexible. Thank you for coming back to comment!
Nancy says
Yum, mine turned out A+! Thx for posting! I added garden surplus items: chopped red & orange bell peppers, basil, onion, & garlic. Used white cheddar & a basil jack cheese. I woilmake again plus try your Blueberry Lemon Ricotta Muffins! ❤????
Kate says
Thank you! That sounds like a delicious combination of ingredients! I hope you enjoy the muffins, too! =)
Sarah says
Great recipe! Made this for meatless monday and it was really good! Thanks!
Kate says
Thanks! It’s one of our favorites, and I love to hear that other people are enjoying it. =)